2 lbs. yellow squash, sliced
1 med. onion, sliced
1 tsp. salt
1 tbsp. sugar (with raw squash)
3 tbsp. butter, melted
3 tbsp. flour
2 eggs, slightly beaten
1 c. milk
2 tbsp. sugar, with cooked squash
Fried sausage bits folded into mixture (opt.)

Combine squash, onion, salt and sugar; simmer in small amount of water for 20 minutes; drain well. Mash with potato masher. Add eggs, melted butter, flour, milk, sugar and cheese. Bake in a buttered 1 1/2 quart casserole dish for 30 minutes at 350 degrees. Top with buttered bread crumbs or cheese from a shaker and bake 10 minutes more. It can be stored in the refrigerator 2 or 3 days unbaked. Freezes well. Variation: Pecans may be added for topping.